RecipeButternut Squash Soup
- Calories: 120
- Protein: 2 g
- Total Fat: 3 g
- Unsaturated Fat: 3 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 23 g
- Dietary Fiber: 4 g
- Total Sugar: 6 g
- Natural Sugar: 6 g
- Added Sugar: 0 g
- Sodium: 110 mg
This is one of my favorite seasonal comfort soups. It’s easy to make, and provides a whole lotta nutrition and fiber. It also freezes well, so you can double the batch or make it ahead of time. Bet you can’t stop at just one cup, though… and that’s a good thing. 😉
- Prep time
- Total Time
- • 1 tablespoon extra-virgin olive oil
- • 2 large leeks, trimmed and chopped
- • Pinch of ground cinnamon
- • Pinch of ground nutmeg
- • 1½ pounds butternut squash, peeled and cubed (~4 heaping cups)
- • 2 large carrots, peeled and grated or chopped
- • 3 cups reduced-sodium vegetable or chicken broth
- • Kosher salt and pepper, to taste
Spray a large stockpot with non-stick oil spray. Add the olive oil and heat over medium-high heat. Add the leeks and sauté until translucent and soft, 6 to 7 minutes. Add the cinnamon and nutmeg, and cook an additional minute to release the flavor of the spices. Add the squash, carrots, and broth, and bring to a boil.
Reduce to a simmer and cook 20 to 25 minutes longer, until the vegetables are tender. Purée the soup with an immersion blender or transfer to a food processor or blender and puree until smooth. Season with salt and pepper (and additional nutmeg and cinnamon, if you’d like) and serve immediately.
Nutrition provided for 1 cup.
Try this Potato Leek Soup!